This Pumpkin Baklava is a sweet twist on the classic treat! Layers of flaky pastry are filled with spiced pumpkin and nuts, creating a yummy dessert that’s hard to resist.
As the smell fills the kitchen, you might find yourself nibbling on the edges. It’s like fall on a plate! I love enjoying it warm with a scoop of ice cream—so cozy!
Key Ingredients & Substitutions
Phyllo Dough: This is essential for the flaky layers of baklava. If you’re in a pinch, you could use crescent roll dough or puff pastry, but the texture will change. I recommend sticking with phyllo for the best result.
Pumpkin Puree: Canned pumpkin is super convenient and works well here, but if you have fresh pumpkins, roasting them and then puréeing gives a deeper flavor. Be sure to avoid pumpkin pie filling, as it’s sweetened and spiced.
Nuts: Walnuts and pistachios add great crunch and taste. You can swap them for almonds or pecans if you prefer! Just make sure to chop them finely so they incorporate well into the filling.
Spices: The pumpkin filling uses traditional fall spices like cinnamon and nutmeg. Feel free to adjust these to suit your taste; a pinch of allspice or cardamom can add unique flavors too!
Butter: Unsalted butter is best for controlling the saltiness of the baklava. If you’re looking for a dairy-free option, melted coconut oil or a vegan butter alternative works well.
How Do You Achieve Perfectly Layered Phyllo Dough?
Working with phyllo can be tricky since it dries out quickly. Here are some tips to ensure your layers turn out beautifully:
- Always keep the unused phyllo sheets covered with a damp cloth as you work.
- Brush each layer lightly with melted butter; don’t overdo it or the dough can become soggy.
- It’s okay if some sheets tear! Just lay a piece over the tear—no one will notice once it’s baked.
- When cutting your baklava before baking, try to cut all the way through the layers to ensure each piece gets syrup after baking.
Enjoy making your pumpkin baklava, and don’t hesitate to share it with family and friends—it’s a delightful treat!
How to Make Pumpkin Baklava
Ingredients You’ll Need:
For the Baklava:
- 1 package phyllo dough (about 16 oz), thawed
- 1 ½ cups cooked pumpkin puree (fresh or canned)
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, melted
For the Syrup:
- 1 cup water
- 1 cup granulated sugar
- ½ cup honey
- 1 tablespoon fresh lemon juice
- 1 cinnamon stick
How Much Time Will You Need?
This delicious Pumpkin Baklava will take about 30 minutes of preparation time, followed by 45-50 minutes of baking. Additionally, allow at least a couple of hours for the baklava to absorb the syrup after baking, or even better, let it sit overnight for maximum flavor. So in total, you’re looking at about 1 hour and 30 minutes of active time, plus cooling!
Step-by-Step Instructions:
1. Prepare the Pumpkin Filling:
In a mixing bowl, add the pumpkin puree, finely chopped walnuts, finely chopped pistachios, ½ cup sugar, ground cinnamon, nutmeg, cloves, ginger, and vanilla extract. Mix everything together until it’s well blended. Set this aside as your delicious filling.
2. Prepare the Syrup:
Grab a small saucepan and combine 1 cup of water, 1 cup of sugar, honey, lemon juice, and the cinnamon stick. Bring this mixture to a boil. Once boiling, lower the heat and let it simmer for about 10 minutes until it thickens slightly. After that, remove it from the heat and discard the cinnamon stick. Let the syrup cool while you assemble the baklava.
3. Assemble the Baklava:
Preheat your oven to 350°F (175°C). Take a 9×13 inch baking pan and brush it with some of the melted butter. Next, unroll the phyllo dough and keep it covered with a damp cloth so it doesn’t dry out. Start laying down one sheet of phyllo in the pan and brush it lightly with melted butter. Repeat this step, layering and buttering about 7-8 sheets for a nice base.
4. Add the Pumpkin Filling:
Evenly spread a generous layer of your pumpkin and nut mixture over the phyllo layers in the pan, making sure it covers all the corners.
5. Top with Remaining Phyllo:
Now it’s time to finish assembling your baklava. Lay the remaining phyllo sheets on top, brushing each sheet with melted butter just like before. Use about 7-8 sheets for the final layer. The more layers, the crispier your baklava will be!
6. Cut the Baklava:
Take a sharp knife and cut the baklava into squares or diamonds before baking. This ensures that the syrup penetrates the layers after baking.
7. Bake:
Place your baklava in the preheated oven and bake for 45-50 minutes, or until it’s golden brown and perfectly crisp.
8. Add the Syrup:
As soon as you pull the baklava out of the oven, pour the cooled syrup evenly over the hot baklava. This step is crucial as it allows the baklava to soak up all the deliciousness. Let it cool completely for several hours, or ideally overnight, to let the flavors meld.
9. Garnish and Serve:
If you like, before serving, you can sprinkle some additional chopped pistachios on top for an extra touch. Cut into your pre-made pieces, serve, and enjoy this warm and delightful pumpkin baklava that beautifully blends the flavors of fall!
Enjoy every flaky, spiced bite and share it with friends and family—it’s a sure hit!
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Canned pumpkin puree is a convenient option that works great in this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which is sweetened and spiced.
Can I Make This Baklava Vegan?
Yes! You can replace the butter with melted coconut oil or a vegan butter substitute. For the syrup, ensure that your honey is swapped with maple syrup or agave nectar for a completely vegan dessert.
How Do I Store Leftovers?
Store any leftover baklava in an airtight container at room temperature for up to 5 days. If you prefer it cold, you can refrigerate it, but let it come to room temperature before serving for the best texture.
Can I Freeze Baklava?
Definitely! You can freeze the baklava before adding the syrup. Just wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw in the fridge overnight before baking and adding the syrup.
